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If you are craving a soulful, hearty meal that warms your heart and excites your taste buds, this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe is exactly what you need. Combining the smoky richness of andouille sausage, tender chicken, and a vibrant blend of vegetables and spices, this soup captures the essence of classic Southern comfort food in a bowl. Every spoonful bursts with flavor, a perfect balance of heat, savory depth, and satisfying texture that makes it a beloved favorite for chilly evenings, family dinners, or whenever you want to treat yourself to something truly special.
Ingredients You’ll Need
Simple, hearty, and bold, these ingredients come together beautifully to create the soul of this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe. Each component adds a unique touch—spices for warmth, vegetables for freshness, and protein for that filling punch.
- Andouille or smoked sausage (8 ounces): Delivers a smoky, spicy flavor essential to authentic jambalaya.
- Boneless skinless chicken thighs (1 pound): Adds tender, juicy texture that blends perfectly with the sausage.
- Large onion (1, chopped): Provides a sweet and savory base for the soup’s depth.
- Green bell pepper (1, chopped): Brings a fresh, slightly crisp flavor and vibrant color.
- Celery stalks (2, chopped): Offers a subtle earthiness and crunch to balance the soup.
- Garlic cloves (4, chopped): Infuses the broth with aromatic warmth and complexity.
- Fire roasted diced tomatoes (28 ounces): Lends a smoky, tangy richness that deepens the soup’s character.
- Cajun seasonings (1 tablespoon or more): The fiery heart that brings authentic Creole flavor to every bite.
- Dried thyme (1 teaspoon): Enhances the herbal layers of the soup subtly and naturally.
- Dried oregano (1 teaspoon): Adds a fragrant, earthy undertone.
- Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.
- Dried bay leaves (3): Impart a gentle, savory aroma during the simmering process.
- Hot sauce (for serving): Kick up the heat as you like with this customizable addition.
- Chopped green onion, parsley, and red chili flakes (for garnish): Brighten the dish visually and add layers of flavor and heat.
- Vegetable oil (2 tablespoons): Used to brown the meats and sauté vegetables, building a rich base.
- Long-grain white rice (2 cups, rinsed): The hearty grain that makes this soup extra satisfying and comforting.
- Chicken broth (6 cups): The flavorful liquid that brings everything together and intensifies the soup’s savory elements.
How to Make Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
Step 1: Brown the Meat
Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Add the bite-sized chicken pieces along with the thinly sliced andouille sausage. Sauté them together for 3 to 4 minutes until the meat gets a lovely golden-brown crust and is mostly cooked through. This step is crucial because it locks in the flavors and adds depth to the final soup.
Step 2: Sauté Vegetables
Next, toss in the chopped onion, green bell pepper, and celery. Cook these aromatics for 6 to 7 minutes, stirring now and then to soften them and coax out their natural sweetness. You’ll soon notice the comforting aroma filling your kitchen, paving the way for the layers of flavor ahead.
Step 3: Add Garlic
Time to introduce the garlic—stir it in and cook for about one minute until it becomes fragrant and tender. Garlic’s subtle pungency is a small but mighty hero that rounds out the base flavor beautifully in this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe.
Step 4: Bloom Spices
Sprinkle in the signature Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously for 30 seconds or so to “bloom” the spices—this technique intensifies their aroma and blends their flavors perfectly with the sautéed vegetables and meat. This moment marks the true beginning of the magical melding of tastes that jambalaya is known for.
Step 5: Add Rice and Liquids
Now, stir in the rinsed rice along with the chicken broth and fire roasted diced tomatoes. For an extra layer of heat, feel free to add a dash or two of your favorite hot sauce here. Place the dried bay leaves on top to infuse the soup with a subtle herbal note during simmering.
Step 6: Simmer the Soup
Bring the pot to a boil, then reduce the heat to low and cover it. Let the soup simmer gently for 25 to 30 minutes until the rice is tender and has soaked up all those incredible flavors. Keep an eye on the texture—you can adjust the cooking time depending on how you prefer your rice.
Step 7: Garnish and Serve
Finally, remove the bay leaves and ladle your spicy masterpiece into bowls. Top with freshly chopped green onions, parsley, and a sprinkle of red chili flakes for some vibrant color and heat. Offer additional hot sauce on the side so everyone can personalize their spice level. Now, dig in and enjoy every soul-warming bite of this unforgettable Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe.
How to Serve Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
Garnishes
To elevate your serving experience, consider garnishing with fresh green onions and chopped parsley which add brightness and a pop of color to the dish. Red chili flakes are perfect if you want to boost the heat and add a slight crunch. These simple touches bring the soup to life visually and taste-wise.
Side Dishes
This robust soup pairs wonderfully with a crusty baguette or warm cornbread to soak up every last drop. A light side salad with crisp greens and a citrus vinaigrette also complements the bold, spicy flavors beautifully, balancing the richness with fresh, tangy notes.
Creative Ways to Present
For a festive touch, serve the soup in individual bread bowls—great for impressing guests and making mealtime extra fun. You could also try layering toppings separately so each person can customize their bowl, or even add a dollop of creamy sour cream to cool down the spicy heat while adding a luscious texture contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe into airtight containers. It keeps well in the refrigerator for up to 4 days, making it an excellent option for quick, flavorful meals throughout the week.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers or heavy-duty bags, leaving some room for expansion. It will maintain its flavor and texture for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent sticking. You might need to add a splash of broth or water to loosen the rice and broth if it has thickened. If reheating in the microwave, cover the container and heat in short intervals, stirring regularly for even warmth.
FAQs
Can I make this recipe vegetarian?
Absolutely! To make a vegetarian version, simply omit the andouille sausage and chicken, and replace the chicken broth with vegetable broth. You can add hearty vegetables or plant-based sausage alternatives to keep the richness and texture.
Is it okay to use other types of rice?
While long-grain white rice works best for texture and cooking time, you can experiment with brown rice or jasmine. Keep in mind brown rice will require a longer cooking time and more liquid, so adjust accordingly.
How spicy is this soup?
The soup carries a moderate level of heat thanks to the Cajun seasonings and andouille sausage, but you can easily adjust the spice by adding more hot sauce or red chili flakes to your personal preference once served.
Can I prepare this soup in a slow cooker?
Yes, you can brown the meats and sauté vegetables first, then add everything to the slow cooker with the rice and broth. Cook on low for 4 to 5 hours or until rice is tender, stirring occasionally for best results.
What can I substitute for andouille sausage?
If andouille is not available, smoked kielbasa or a spicy smoked sausage will work well. They provide similar smoky, spicy flavors that are essential to the dish’s character.
Final Thoughts
This Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe is a vibrant, comforting dish that brings a taste of the South right to your table. It’s one of those dishes where every spoonful feels like a warm hug, bursting with bold flavors and satisfying textures. Whether you’re cooking for a crowd or simply craving something hearty and flavorful, this recipe is sure to become a staple in your kitchen. Don’t wait to give it a try—you’re going to love it!
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Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This Spicy Jambalaya Soup combines smoky andouille sausage, tender chicken thighs, and a medley of sautéed vegetables simmered with Cajun spices and fire-roasted tomatoes for a hearty, flavorful meal. With long-grain rice absorbing all the rich flavors, this comforting soup offers a perfect balance of spice and warmth, ideal for feeding a crowd or enjoying as a satisfying weeknight dinner.
Ingredients
Meat
- 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables & Aromatics
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- 28 ounces fire roasted diced tomatoes
Spices & Seasonings
- 1 tablespoon Cajun seasonings (or more to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 dried bay leaves
- Hot sauce, for serving
- Garnish: chopped green onion, chopped parsley, red chili flakes
Other
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)
- 6 cups chicken broth
Instructions
- Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sliced andouille sausage. Cook, stirring frequently, for 3-4 minutes until the meat is browned and mostly cooked through.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
- Bloom Spices: Sprinkle in the Cajun seasonings, dried thyme, dried oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
- Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce if desired. Place the dried bay leaves on top of the mixture.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors. Adjust cooking time based on your preferred rice texture.
- Garnish and Serve: Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side for extra heat.
Notes
- For soupier jambalaya, reduce rice to 1 cup.
- Adjust Cajun seasoning and hot sauce to suit your spice tolerance.
- Use chicken broth with low sodium if you want to control salt levels.
- If andouille sausage is unavailable, another smoked sausage can be used.
- Simmer gently to avoid burning the rice or sticking to the pot.
